. Commercial fisheries review. Fisheries; Fish trade. 69 JAPANESE KNOW-HOW BENEFITS U. S. FISHERMEN Food product research conducted during the past year by scientists of the BCF Tech- nology Laboratory, Seattle, Wash., and a Japanese scientist from the Tokai Research Lab- oratory, Tokyo, has opened possibilities of using for food many abundant and unutilized spe- cies present in coastal waters. The cooperative study developed from the interest of scientists at the Seattle laboratory inprocessing techniques used by the Japanese fishing industry. And the Japanese scientists were very intere
. Commercial fisheries review. Fisheries; Fish trade. 69 JAPANESE KNOW-HOW BENEFITS U. S. FISHERMEN Food product research conducted during the past year by scientists of the BCF Tech- nology Laboratory, Seattle, Wash., and a Japanese scientist from the Tokai Research Lab- oratory, Tokyo, has opened possibilities of using for food many abundant and unutilized spe- cies present in coastal waters. The cooperative study developed from the interest of scientists at the Seattle laboratory inprocessing techniques used by the Japanese fishing industry. And the Japanese scientists were very interested in studying the little-used species off Pacific coast for possible import by Japanese industry. So a leading Japanese biochemist. Dr. Minoru Okada, visited the Seattle laboratory for 10 months to study the suitability of various Pacific coast fish for manufacture into food items popular in Japan. These products are fish sausage, fried fish cakes, and kamaboko--a sort of steamed fish pudding or cake. All Edible Flesh Used An attractive aspect of these Japanese processed foods is that all of the edible flesh from several s p e c ie s--including pollock, hake, rockfish, shark, and even dogfish-- can be used. The flesh is ground, washed, and modified during processing to form a food that no longer resembles fish. In some cases, the resulting pudding or fish cake can be flavored and modified to taste like anything from cheese to spiced meat. Once the Seattle scientists learned techniques of changing texture as well as flavor, they were able toproduce a variety of products ranging from cocktail-type spreads of different flav- ors to the firm elastic-gel product known as Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original United States. National Marine Fisheries Service; U. S. Fish and Wildlife Ser
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